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I'm having a big birthday dealie on Sunday. It will be a BBQ so no need for meat suggestions. I need a "different" savory side dish. Beans and potato salad will appear in their traditional formats as will the ever-popular 7-layer dip.

I've suggested it before, but panzanella is very good. Also maybe bruschetta (garlic bread with tomatoes, cheese, and onions), stuffed mushrooms (remove the bottoms, put the caps in a muffin tin, then top with spinach dip and breadcrumbs), mini-quiches (puffed pastry in muffin tins, add egg mixture and some toppings), couscous (you buy it at the store, make according to directions using chicken/beef stock and mushrooms), or a special rice dish (spanish rice is easy to make, just make regular rice with the liquid from a can of diced tomatoes, add bell peppers, onions, and peas, or whatever). If you want to go more exotic, tabouli is a nice salad which is pretty easy to make.

I'm having a big birthday dealie on Sunday. It will be a BBQ so no need for meat suggestions. I need a "different" savory side dish. Beans and potato salad will appear in their traditional formats as will the ever-popular 7-layer dip.

If using sausage, cook in small skillet over medium heat until browned, 5 to 7 minutes; drain sausage thoroughly on paper towels and crumble. Discard all but 1 teaspoon fat from skillet; add jicama to skillet and saute until beginning to brown, about 5 minutes.
Mix all ingredients in 2 1/2 quart casserole. Bake, covered, at 350F for 30 minutes.
..................................Grilled Stuffed Mushrooms

This is a delicious pasta salad recipe and it's hearty enough to be served for dinner or lunch. Try to prepare this in advance and chill for several hours or overnight for best flavor.
Ingredients:
12 ounces rotini, about 4 cups
1 cup thinly sliced celery
1 cup diced red onion
1 cup diced ham
1 can sliced ripe olives or sliced kalamata olives, about 2 ounces
1 1/2 cups frozen green peas, cooked just until tender
1/2 cup mayonnaise, or more to taste
1/2 cup ranch-style dressing
1 scant teaspoon dried leaf basil, or about 1 tablespoon chopped basil
Dash garlic powder
Salt and pepper, to taste
Preparation:
Cook rotini in boiling salted water just until tender, about 12 to 15 minutes. Rinse under cool running water, drain, and transfer to a large bowl. Stir in all remaining ingredients, adding more mayonnaise as needed. Cover and chill for at least 2 hours or overnight.
Serves 6 to 8.

I've suggested it before, but panzanella is very good. Also maybe bruschetta (garlic bread with tomatoes, cheese, and onions), stuffed mushrooms (remove the bottoms, put the caps in a muffin tin, then top with spinach dip and breadcrumbs), mini-quiches (puffed pastry in muffin tins, add egg mixture and some toppings), couscous (you buy it at the store, make according to directions using chicken/beef stock and mushrooms), or a special rice dish (spanish rice is easy to make, just make regular rice with the liquid from a can of diced tomatoes, add bell peppers, onions, and peas, or whatever). If you want to go more exotic, tabouli is a nice salad which is pretty easy to make.

I'm having a big birthday dealie on Sunday. It will be a BBQ so no need for meat suggestions. I need a "different" savory side dish. Beans and potato salad will appear in their traditional formats as will the ever-popular 7-layer dip.

filling: Combine beef, green onion, onion, jalapeno pepper,
garlic, salt and pepper in medium bowl; mix well. Stir in potatoes
and enough of the beef broth to moisten and hold mixture together.
Preheat oven to 400 degrees. Roll out each pastry sheet to 12X12-inch
square on lightly floured surface. Cut each square into nine 4-inch
squares. Place rounded tablespoonful of filling on each square. Fold
over to form triangle; seal edges with fork. Place on baking sheet.
Bake about 20 minutes or until golden brown.

Prepare tortellini according to directions. Drain well. Place in a large bowl. Toss with 1/4 cup olive oil.
In a blender or food processor, process herbs, remaining 1/4 cup olive oil, garlic, balsamic vinegar, salt & pepper.
Toss dressing over tortellini and add the onions and put in the refrigerator until ready to serve.
Just before serving, add your tomatoes and toss gently.
..................................

Megi, have you made this before? It sounds delicious. My basil and parsley in my little garden outside is overflowing. Sounds like a good way to use some of it.